🍱 Kishimen
Flat udon (thick Japanese noodles) about 1 mm thick and 7 to 8 mm wide are called “Kishimen”. It is the soul food of Aichi Prefecture, eaten everywhere, and has its roots in the flat udon (called "Himokawa") that were a specialty of present-day Kariya City. There are many theories about the origin of the name "Kishimen", but it is said to have derived from the Chinese confectionery "Kishimen". Chinese "Kishimen" are made by kneading wheat flour, rolling it out flat, plucking it out with a bamboo tube, etc., in the shape of a go stone, boiling it, and then sprinkling soybean flour over it. It is said that the reason why "Kishimen" has become popular in Aichi Prefecture is that the taste of the dipping sauce is easier to soak up than udon, which suits the people who like strong flavors. In the traditional way, the dipping sauce is seasoned with mackerel scad and tamari (thick soy sauce). This is because the flat noodles have a light taste in the mouth, and the soup needs to be well seasoned. Mackerel scad can be used to extract a thicker soup stock with a more peculiar flavor than bonito. While soy sauce is made of soybeans and wheat, tamari is made almost entirely of soybeans and has a faint, distinctive aroma of miso. By combining this with the soup stock, a thick dipping sauce is prepared.